The Definitive Classic Caesar Salad

The Story of a Salad

Let me tell you about Caesar salad. It was born in a busy kitchen. A chef named Caesar Cardini invented it. He had to use what he had left. I love stories like that. They remind me to be creative.

He tossed it right at the table. That was part of the show. I still laugh at that. A simple salad became a star. What’s your favorite food with a fun story? I’d love to hear it.

Why the Croutons Matter

Good croutons are key. They give the salad a happy crunch. We bake them with garlic and oil. Doesn’t that smell amazing? It makes the whole kitchen feel warm.

Use day-old bread. Fresh bread is too soft. Tossing them in the oil mix is important. It coats every little cube. This matters because flavor should be in every bite.

The Heart of the Dressing

The dressing is where the magic happens. It’s creamy but has no cream. The egg yolk and oil work together. You whisk and slowly add the oil. It turns thick and lovely.

Now, about anchovies. They sound scary but aren’t. They melt right into the dressing. They add a deep, salty flavor. Fun fact: The original recipe didn’t have anchovies! It used Worcestershire sauce, which has them inside. Do you like trying “scary” ingredients?

Putting It All Together

Use romaine hearts. They are crisp and sweet. Tear them into nice, big pieces. Add the cool croutons and the shredded cheese. Then pour that glorious dressing over top.

Toss it gently with your hands. Feel the cool lettuce and warm croutons. This matters. Cooking is about feeling your food, too. It’s ready when every leaf shines.

A Salad for Sharing

This salad is best shared. It’s a meal on its own. Serve it right from the big bowl. Let people see how beautiful it is. It brings everyone to the table.

My grandson always asks for extra croutons. I always give him a few more. What’s the one part of a salad you always want more of? For me, it’s the dressing. Every time.

Ingredients:

Ingredient	Amount	Notes
extra-virgin olive oil	¾ cup	divided
garlic cloves, minced	2	divided
table salt	½ teaspoon	divided
pepper	½ teaspoon	divided
ciabatta	4 ounces	cut into ½-inch cubes (4 cups)
large egg yolk	1
lemon juice	1 tablespoon
Worcestershire sauce	2 teaspoons
Dijon mustard	2 teaspoons
anchovy fillets, rinsed and minced	2	plus extra for serving (optional)
grated Parmesan cheese	¼ cup
shredded Parmesan cheese	1½ ounces (½ cup)
romaine lettuce hearts	2 (12 ounces)	cut into 1-inch pieces

The Story in a Salad Bowl

Let me tell you about my favorite Caesar salad. It’s not just lettuce. It’s a story in a bowl. I first had it on a sunny patio long ago. The crunch, the zip, the creamy dressing—it was magic. I’ve been making my own ever since. Doesn’t that smell amazing? It’s all about good, simple things coming together. Like the best kind of kitchen friendship.

We’ll start with the croutons. Homemade ones make all the difference. They soak up garlicky oil and get crisp in the oven. Your kitchen will smell wonderful. Then, we make the dressing by hand. It feels special, like a little secret. I still laugh at my first try. I added the oil too fast! The dressing broke. What a mess. But you learn. (My hard-learned tip: drizzle that oil slowly, like a thin thread. Patience makes it creamy!)

Step 1: Heat your oven to 350 degrees. Mix oil, garlic, salt, and pepper in a big bowl. Toss your bread cubes in that tasty oil. Spread them on a baking sheet. Bake until golden and crisp. Stir them halfway. Let them cool completely. They get crunchier as they sit.

Step 2: Now, the dressing. Set your bowl on a damp towel ring. This stops it from sliding. Whisk the egg yolk, lemon juice, and all those savory bits together. Here’s the fun part. Whisk constantly. Slowly drizzle in the oil. Watch it turn thick and dreamy. Whisk in the grated cheese last. Quiz time: What makes the dressing thick and creamy? Share below!

Step 3: Time to bring everyone to the party. Put your crisp lettuce in the big bowl. Add the cool croutons and the shredded cheese. Pour that glorious dressing over everything. Toss it gently with your hands. Get every leaf coated. Taste a piece. Does it need a pinch more salt? Now it’s ready. Top with an extra anchovy if you’re feeling bold.

Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Salad, Lunch

Make It Your Own

The classic is perfect. But playing with food is fun, too. Here are three twists I love. They feel new but still cozy.

Grilled Caesar: Grill whole romaine hearts for a minute. You get a smoky, warm flavor. It’s wonderful.

Vegetarian Trick: Skip the anchovies. Use a teaspoon of capers instead. You still get that salty, savory punch.

Summer Berry Swap: In July, I add handfuls of fresh strawberries. The sweet with the salty is a happy surprise.

Which one would you try first? Comment below!

Serving with a Smile

This salad can be the star. I serve it in a big, wide bowl. Let everyone see how pretty it is. For a full meal, add simple grilled chicken on top. Or some plump, roasted shrimp. A slice of crusty bread on the side is always right. It’s perfect for soaking up the last drops of dressing.

What to drink? For a fancy night, a crisp Chardonnay pairs beautifully. It’s like they were made for each other. For every day, I love sparkling water with a big squeeze of lemon. It’s so refreshing. Which would you choose tonight?

Keeping Your Caesar Salad Crisp

Let’s talk about keeping this salad happy. You should always store the parts separately. Keep the dressing in a jar in the fridge. Store the lettuce and croutons in their own bags.

The croutons go stale in the fridge. I keep mine in a bread box. The dressing lasts for three days. Just give it a good shake before using.

I learned this the hard way. I once tossed the whole salad for lunch tomorrow. It was a sad, soggy mess by noon! Storing it right matters. It saves food and makes your next meal special.

You can batch-make the croutons and dressing. It makes a quick dinner so easy. Have you ever tried storing it this way? Share below!

Salad Troubles and Simple Fixes

First, soggy croutons. Bake them until truly golden and dry. Let them cool completely on the sheet. This keeps them crunchy for hours.

Second, a dressing that won’t thicken. The key is to drizzle the oil slowly. Whisk it the whole time. I remember when my first dressing was runny. I poured the oil in too fast!

Third, lettuce that wilts. Dry your romaine very well after washing. Water on the leaves thins the dressing. Getting these steps right builds your confidence. It also makes the flavors pop perfectly.

Which of these problems have you run into before?

Your Caesar Salad Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free bread for the croutons.

Q: What can I make ahead?
A: The dressing and croutons can be made a day early.

Q: I don’t have anchovies.
A: Use a teaspoon of anchovy paste. Or just leave them out.

Q: Can I double the recipe?
A: Absolutely. Just use a much bigger bowl for tossing.

Q: Any optional tips?
A: A fun fact: The original Caesar salad had whole leaves you eat with your fingers. Try it! Which tip will you try first?

From My Kitchen to Yours

I hope you love making this classic. It’s a recipe full of good memories for me. I think of my family gathered around the table.

I would love to hear from you. Tell me about your kitchen adventures. Have you tried this recipe? Share your experience in the comments.

Happy cooking!
—Grace Ellington.